Maria Costa, is a Food Scientist and Innovation Researcher specializing in food nanotechnology, functional ingredients, and sustainable packaging. My research focuses on nanoemulsions, encapsulation technologies, and bioactive compound delivery systems to enhance the stability, bioavailability, and efficacy of functional food products. With over a decade of experience in R&D and food science, I have worked on novel formulation strategies for nutraceuticals, alternative proteins, and sustainable food packaging materials. I have contributed to projects involving fish waste valorization, algae valorisation, bioactive compounds for food applications, biobased antimicrobial packaging and emerging processing technologies. Currently, I'm part of an international research network, collaborating on food processing innovations and exploring the intersection of nanotechnology and food safety. I have published several papers in peer-reviewed journals, participated in multidisciplinary research teams, and contributed to technology transfer initiatives. My expertise extends to scientific consulting, research project management, and grant writing, with a strong interest in translating fundamental research into industrial applications and regulatory frameworks.